Looking for a fall dessert that won’t weigh you down? Perhaps to serve after a holiday feast? This light and airy cranberry pie is just the thing. The filling tastes like a combination of coconut panna cotta, cranberry curd, and, mysteriously, raspberry sorbet. (Try it and let us know if we’re crazy for that last one.) The crust, made of crushed Biscoff, is the perfect foil for the sweet-tart filling. Plus, it tastes like cookie butter.
We love topping this with a bit of whipped cream but you can take it up another notch by flavoring the whipped cream in some way. Reserve a little orange zest and juice to triple down on the orange flavor. Or add a couple teaspoons of sour cream to add a bit more tang to the party.
This pie will keep for up to a week in the fridge and frozen for up to 5 months. Simply thaw it out in the fridge the next day and serve. Weirdly enough we kind of feel like this could even be put on the table along side the turkey and stuffing to act as your cranberry sauce but maybe thats just our inner most 8 year old child that wants dessert for dinner.
Pro tip: Those 2 tablespoons heavy cream make for a particularly silky pie, but can be left out if preferred. Whipped cream is highly recommended though, so it’s likely you’ll have a couple tablespoons to spare. 😋
Made this? Let us know how it went in the comment section below!
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Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.